These turkey bacon egg muffins are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy breakfast on the table in 5 minutes, and they’re dairy free and gluten-free.
1/2 sweet onion, diced
3 cloves of garlic, minced
6 slices of turkey bacon (or one Beyond Meat sausage link)
2 cup kale of spinach (or 1 cup chopped, cooked broccoli)
Pinch of nutmeg
3 oz shredded cheese (I used almond cheese from Trader Joe’s)
1/4 cup almond milk
1/2 teaspoon baking powder
2 tablespoons flour (I used gluten-free baking blend)
Preheat the oven to 350 and spray a standard muffin pan generously with nonstick spray.
In a large pan with a little olive oil, heat the onion, garlic, and turkey bacon until fragrant and the bacon (or sausage) is cooked. Wilt in the kale and season well with salt and pepper. Set aside.
In a mixing bowl, combine the eggs, nutmeg, cheese, almond milk, salt, baking powder, and flour. Whisk well, and then stir in the cheese and season with a little salt.
Add the turkey bacon mixture to the egg mixture and stir to combine.
Using an ice cream scoop, divide evenly into the 12 muffin pan spots.
Bake for about 20 minutes, until set and slightly golden.
Allow to cool completely before freezing. To reheat from frozen, microwave for 30-40 seconds.